Veg Spring Rolls

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Veg Spring Rolls
Course Dinner, Starters
Cuisine Chinese
Servings
Ingredients
for stuffing
for the sealing paste
for spring roll wrappers
Course Dinner, Starters
Cuisine Chinese
Servings
Ingredients
for stuffing
for the sealing paste
for spring roll wrappers
Instructions
for the stuffing
  1. Heat 1 tbsp oil in a kadai, keep the flame on medium, add all veggies with moong.
  2. Increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
  3. Add black pepper powder and soya sauce, both can be adjusted as per your taste.
  4. Stir every thing very well, add the cooked noodles, salt, vinegar, stir again very well, switch off the flame, keep the filling aside, let it cool down.
for the sealing paste
  1. In a bowl, mix maida and water, stir very well to make a thick paste without any lumps.
assembling and preparing fried spring rolls
  1. Take one wrapper and place it on your work surface, then keep the cooked side facing you, with your fingertips apply the paste on the wrapper.
  2. Place 1 tbsp of the filling on one side, gently but tightly roll till the end, seal the end part to the roll, now spread some of the paste on the sides, bring both the sides touching the roll and press gently.
  3. Now place all the spring rolls with the sealed edges facing down on a plate.
  4. Heat oil in a kadai, you can fry 2 to 3 spring rolls at a time, once they become light golden, turn them and fry the other side, fry them till crisp and golden.
  5. Remove from kadai, drain the rolls on kitchen paper towel to remove excess oil.
  6. Serve hot with tomato ketchup or schezwan sauce or if you like with green chutney
for baked spring rolls
  1. Preheat oven at 200┬░C, place the spring rolls on a parchment paper or greased foil, brush the oil on the top of spring rolls.
  2. Bake them for 15 to 20 minutes, do not flip them to the other sides, they get baked evenly on all the sides.
for spring roll wrapper
  1. In a bowl, take maida, corn flour, salt, with a wired whisk or spoon mix the dry ingredients and then add water.
  2. Whisk well to a get smooth and slightly thin consistency of the batter without any lumps, the batter should be of flowing consistency.
  3. Now on a low flame, heat a non stick pan, add 2 tbsp of the batter in the pan.
  4. Gently spread the spoon clockwise to make a small thin pancake, similar like dosa, add 1 to 2 tbsp water if the batter becomes thick.
  5. The pancake has to be thin, now on a low flame, cook the pancake till the sides start curling up and the pancake becomes translucent.
  6. The pancake just nees to be cooked, no need to flip and cook the other side.
  7. Lift the pancake with a spatula, place it in a tray or plate, with the cooked side facing you, allow to cool, keep them covered in a small casserole or bowl.
  8. All the pancakes are ready, once they come to room temperature, you can start making the spring rolls.
  9. Enjoy...........tasty.......delicious.......veg spring rolls ­čî»
Recipe Notes

For this recipe you can also use ready made wrappers from a shop.

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